Peaches and Honey Cream

Ingredients:
1/2 cup         milk
  2 tablespoons butter
  3             egg
  1 cup         sugar
1/2 teaspoon    vanilla extract
  1 cup         flour, all-purpose
  1 teaspoon    baking powder
1/4 teaspoon    salt
  3             peach
1/4 cup         honey
  1 tablespoon  lemon juice
  1 cup         heavy cream

Instructions:
Cake: To prepare the cake, preheat the oven to 325 degrees F. Grease and
lightly flour an 8” round cake pan. In a small saucepan over low heat,
melt the butter into the milk. Once the butter has melted, set the mixture
aside. With a mixer, beat the eggs for 4-5 minutes until light and fluffy.
Add the sugar and beat another 5 minutes, adding 1/2 teaspoon of vanilla
extract as you blend. In a small mixing bowl, whisk together the flour,
baking powder and salt. Add to the eggs and sugar, mixing on low speed. Add
the milk/melted butter mixture to the batter; blend well. Pour batter into
the pan and bake about 25-30 minutes. A toothpick should come out clean
when inserted into the cake. Let the cake cool 15-20 minutes before
removing from pan.
Peach Topping: Gently toss the peaches with honey and lemon juice.
Chantilly Cream: Place a cup of cold heavy cream into a bowl and beat for
about 5 minutes until stiff peaks form. Add 1 tablespoon honey and 1
teaspoon vanilla extract. Blend well.
Cut the cake into 8 equal slices and top each slice with a scoop of the
peaches and sauce and a spoonful of cream.


Description:
A light, sweet cake that loves summer peaches, but is equally pleased with any seasonal fruit or berries. Top it off with a generous dollop of whipped cream sweetened with just a touch of honey.


Notes: